English
Pumpkin cannelloni
topped with a creamy sauce of spinach and mushrooms
Delicious mushrooms and shiitakes sautéed with garlic to accompany the sweet and spicy flavour of the pumpkin and finished with some roasted almonds.
-
Vegan
Preparation time:
35 min.
Difficulty level:
You can do it!
Allergens:
tree nut, wheat, gluten
Utensils:
(Hand) blender
Oven dish
Ingredients
Cannelloni pasta
Pumpkin
Vegetable seasoning
Mushrooms
Dried mushrooms
Rice flour
Spinach
Almonds
Almond milk
Onion
Garlic
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2150
514
11
2
89
13
12
24
10
166
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
Wash and peel the pumpkin. Cut it into small cubes. Mix it with the vegetable powder, 1 tablespoon of olive oil and salt to taste. Place it on a baking sheet with baking paper. Cook it in the oven for approx. 10-12 min. until tender. Take it out of the oven and mash it with a fork to a nice puree. Don't turn off the oven!
3.
For the sauce: soak the dried mushrooms in a bowl with boiling water. Wash the mushrooms, peel the garlic and onion and cut them all in small pieces. Sauté the spinach with 1 tablespoon of olive oil for a few seconds in a frying pan. Set aside. Sauté the onion and garlic without letting them brown. Use a hand blender to blend the onion, garlic, spinach and almond milk to a smooth cream. Set aside.
4.
In the same pan, sauté the shiitakes and mushrooms until they brown. Add the rice flour and mix it all together. Add the spinach-milk mixture while stirring until the flour dissolves. Continue stirring and once it boils, lower the heat and let it cook for 2 more minutes. Set aside.
5.
Bring water to a boil in a large pot and turn off the heat. Add salt to taste. Place the cannelloni in the water, wait for 5 minutes and remove them. Use a spoon to fill the cannelloni with the roasted pumpkin puree.
6.